Manale's Seafood Stuffed Eggplant Courtesy Pascal's Manale Magnificent, delicious use for eggplant from your garden. Ingredients 6 oz. Olive oil 12 oz. Ham (chopped) Mirepoix 3 Onions (chopped) 2 Celery stalks (chopped) 1 Garlic clove (chopped) 4 Bell pepper (chopped) 1 ½ tsp. Thyme 1 ½ tsp. Oregano 2 ½ cups Green onion 2 ½ lb. Louisiana Shrimp (150+) 1 cup Romano cheese (grated) 1 lb. Claw crabmeat 6 Eggplant ½ tsp. Cayenne pepper ½ tsp. White pepper 4 cups Bread crumbs 4 Eggs (beaten) 1 lb. Louisiana Lump crabmeat ¼ cup Parsley (chopped) Directions Peel, boil, drain and chop eggplant. Hold till later. Heat oil in skillet, brown ham; add mirepoix cooking until onions caramelize. Add thyme, oregano, 1 ¼ cup green onions and shrimp. Cook about 10 minutes. Add cheese, claw crabmeat, and eggplant. Add eggs, cayenne pepper, white pepper, 1 ¼ cups green onions and bread crumbs. Cook 5 minutes. Remove from heat. Fold in lump crabmeat. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!